
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Börek are Turkish pastry packages filled with various ingredients: meat, cheese, or vegetables

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…

Onion is softened slowly in olive oil 15 minutes

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Sesame prawn toast is the British-Chinese takeaway classic that grew up in 1960s London and somehow never made the…

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

Crawfish pie is the Acadian dish you order at Mardi Gras parties and during crawfish season (late winter to early…

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…

Cuban empanadas are the deep-fried street-snack of every Havana corner stall, a sunny yellow shell hiding a picadillo…

A soft yeasted olive-oil dough rises for 45 minutes

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…